Cabbage Gratin

cabbage gratin

Cabbage Gratin

No ratings yet
Add peeled, chopped tomatoes to the sauce and scatter some crispy, fried bacon bits on top to make a complete supper dish. Serve on own or as an accompaniment to grilled or roast meat.
Servings: 4
Calories: 316


  • 1 green cabbage weighing approximately 1 lb, coarsely shredded
  • 1 teaspoon salt
  • 6 juniper berries crushed (optional)
  • 1 oz butter
  • 1 oz plain flour
  • 1/4 pint milk
  • 1/4 pint single cream
  • pinch of white pepper
  • pinch of cayenne pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 3 tablespoons fresh breadcrumbs
  • 1 oz good melting cheese e.g. Leicester, Cheddar, grated
  • 1/2 oz butter


  • Heat the oven to 190°C (375°F) Gas 5.
  • Cook the cabbage until just tender, but still crisp, in boiling salted water. Drain thoroughly and mix in the juniper berries, if used.
  • Make a thick creamy sauce with the butter, flour, milk and cream mixed. Add salt, peppers and nutmeg, then taste and adjust seasoning; the sauce should be very highly flavoured.
  • Stir the cabbage into the sauce and pour into a buttered ovenproof dish.
  • Mix together the breadcrumbs and grated cheese. Sprinkle over the cabbage and sauce and top with flecks of butter.
  • Cook for about 15 minutes and then raise the heat to 220C/425F/Gas
  • for 10 minutes, until the cheese has melted and the top is crisp and bubbling.
Calories: 316 kcal
Carbohydrates: 27 g
Protein: 8 g
Fat: 22g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 66 mg
Sodium: 805 mg
Potassium: 472 mg
Fiber: 7 g
Sugar: 9 g
Vitamin A: 907 IU
Vitamin C: 85 mg
Calcium: 200 mg
Iron: 2 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating